I love fries!
So I'm always looking for ways to make them 'healthier' - since the whole deep fried white potato situation is definitely not high on the healthiest foods list.
This recipe uses carrots and parsnips and bakes them with a splash of olive oil. I have to say they're pretty delicious - especially dipped in the creamy herb tahini sauce.
Creamy Herb Tahini Sauce
Carrots and parsnips are full of vitamin A, C and fibre.
Feel free to season the fries before cooking with anything you like - garlic powder, cumin, chili powder or smoked paprika - or a combo of any of them.
You can use the sauce anywhere you like - in a 'bowl', as a spread, as a dip for raw veggies or you can easily thin it out with more water to make a creamy salad dressing.
Heat the oven to 400 and line a rimmed baking sheet with parchment paper. You may need two sheets, depending on how large your veggies are.
Toss together carrots, parsnips, oil, salt and pepper in a large bowl until evenly coated.
Arrange in a single layer on the baking sheets and bake until golden brown and lightly crisp, about 25-30 minutes.
While the fries are cooking, whisk together all the tahini sauce ingredients in a medium bowl until well combined.
Plate the fries with a side of dipping sauce and serve immediately.